Lemony walnut chickpea salad with goat’s cheese

Lemony walnut chickpea salad with goat's cheese

I’m back on dry land, hurrah! However I now go by the name ‘captain’ (or just cap’n to those who know me well) and I smoke a pipe. I’ve also been trying to grow a beard, but so far no luck.

With minimal cooking facilities on the boat (an oven that barely worked, and about six inches of worktop), we were forced to be a bit creative, or resort to cheese sandwiches three times a day for a week. As much as I love cheese, even that doesn’t appeal to me. So instead, I made a chickpea sandwich filling that vaguely resembled the one I posted last year. And I guess I’m now on a bit of a chickpea salad kick, because it’s only taken me two days to make another version – this time a lemony walnut chickpea salad with goat’s cheese, red onion and rocket (that’s arugula to some of you, and ‘that frilly green stuff’ to others).

Lemony walnut chickpea salad with goat's cheese

This salad / sandwich filling has a little bit of everything – sweetness, tanginess, crunchiness, pepperiness (are these even words?), and it all goes together perfectly. Just a couple of tablespoons of mayonnaise holds it all together nicely, but if you’re one of those (weird) mayonnaise haters, you could always experiment with using yoghurt or sour cream instead. I served mine stuffed inside a pitta bread, but you could have it plain or with salad leaves if you prefer. It’d pack up nicely into a lunch box too.

Lemony walnut chickpea salad with goat's cheese

A quick question: does anyone here soak and cook their own chickpeas? It seems like an awful lot of hassle to me so I’ve only ever used tinned chickpeas, but I wonder if I should give the dried ones a go. Do they actually taste much different / better? I’m pretty sure I won’t be able to convince myself to do it unless they’re significantly better…

Anyway, enjoy the recipe!

Lemony walnut chickpea salad with goat's cheese
 
Prep time
Total time
 
Author:
Recipe type: Light lunch
Serves: 2
Ingredients
  • 400g tin chickpeas, drained (240g when drained)
  • ½ small red onion, thinly sliced (or ¼ larger red onion)
  • 50g soft goat's cheese, crumbled
  • 20g rocket (arugula), roughly chopped
  • 50g walnuts, chopped
  • 2tbsp mayonnaise (heaped)
  • 2tbsp freshly squeezed lemon juice
  • Salt
  • Black pepper
Instructions
  1. Combine all ingredients in a large bowl, and mix well. Season to taste. Serve on bread, in a pitta pocket, or with salad.

 

Comments

  1. says

    So glad you managed to make it to dry land! Your wraps look so appetizing! I might do mashed avocado as a mayo substitute (fully acknowledge my weirdness!), and ohmygoodness, do I love chickpeas, lemon, and goat cheese :)

    Also wondering about the dried version, as I’ve only had canned chickpeas, too.
    Christy@SweetandSavoring recently posted…Friday Gratitude: The July HighMy Profile

    • becca@amuse-your-bouche.com says

      Ah ok, I get 3 tins of chickpeas for £1 so I guess the cost isn’t enough to make me bother soaking my own! ;)

      • Norman says

        One advantage of soaking is that, to speed things up, you could just soak for 2-3h and then boil for ca. 45-60 mins. If you boil in broth, it’s a way of adding extra flavor.
        Thank you for this recipe! Just made it. It’s awesome. Topped it off with some green (mild) salsa, which worked well too.

    • Hope says

      Dried beans taste MUCH better. I have only used dry recently. They are also more economical. I still have the canned beans(chick peas, pinto, etc.) on hand because I don’t always plan well.

      This recipe looks yummy. I am going to try it ASAP! Thank you.

  2. says

    This looks delicious, will be trying ! I cook my own beans all the time, both for price and avoiding the cans (and liners). I like knowing what goes in there for sure, and I also find that the chick peas I boil at home make a far better hummus. By far the easiest way for me is to use the crock pot. I just toss the dry beans in with water and let it cook for a couple of hours on high. I store them in glass jars in the freezer.
    LA recently posted…Tandoori Salmon Sliders with “Raita” Cream CheeseMy Profile

    • becca@amuse-your-bouche.com says

      Oooh I love the idea of using the slow cooker, I think even I could manage that ;) maybe I’ll give it a go!

  3. says

    Hi, Becca! This recipe is amazing (well … not surprising since it includes goat cheese, right!?!?). I love the improved texture of beans and chickpeas that have been soaked, but I really just don’t normally have the time (or … ahem … have not planned far enough ahead …) so I pretty much always use canned. Hey – if it can get this salad into my mouth faster, it’s worth it! :D
    Shelley @ Two Healthy Kitchens recently posted…Healthy Apple Cobbler Muffins (With Easy, Make-Ahead Tips!)My Profile

  4. Catherine Schroeder says

    This is a fabulous website! I found you via a recipe in Pinterest and i have bookmarked your site. Writing from Chicago…

    THank you!

  5. Jasmine says

    Loveeeeeeeee this recipe! I toast my pita pocket….mouth watering! And I leave a little on side to eat on its own.

  6. Betsy says

    Thanks for the recipe! I am looking for some healthy recipes for my pregnancy :)
    Just an FYI, I buy organic dried chickpeas and then use Alton Brown’s slow cooker method
    http://www.foodnetwork.com/recipes/alton-brown/slow-cooker-chickpeas-recipe.html
    Then I let them cool, then portion them into baggies (need a more eco-friendly method for this) and freeze them. I use them for everything!

    Can’t wait to head to Trader Joe’s to get the ingredients for this!!

  7. Suzie k says

    This the second recipe I’ve tried on your blog and was pleasantly surprised. It was a perfect filling for the pita….lots of protein and flavors…creamy with a nice crunch from the walnuts. Can’t wait to make this again! Thank you!

  8. says

    The recipe is awesome, and cleverly simple ! Another book mark for me.

    Regarding your Question on anyone soaking and boiling chickpeas. I do that every time I am making some curry out of chickpeas. Coming from India, its kind of a habit and hence “no second thought” thing for me. But yes, if i have to whip up a quick hummus or may be Chickpea Pilaf sort of thing where i know I wont be using more than a cup of them, I simply use a can full.

    And to answer your second bit- Yes, it does taste different. I feel the canned version is somewhat bland and less flavourful than the freshly boiled ones. But then, every one has different taste buds ! :)
    Nupur recently posted…Avocado Hummus {Vegan MoFo 2014# 2 }My Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge